FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (24): 235-244.doi: 10.7506/spkx1002-6630-20230220-189

• Component Analysis • Previous Articles     Next Articles

Odor Characteristics and Formation Pathways of Low-Salted Large Yellow Croaker

GUAN Junlan, YAO Yuxuan, WU Ling, WANG Yongxing, SHEN Xibing, DU Xiping, NI Hui   

  1. (1. College of Marine Food and Bioengineering, Jimei University, Xiamen 361021, China; 2. Collaborative Innovation Center of Key Technologies for Deep Processing of Marine Food, Dalian Polytechnic University, Dalian 116034, China; 3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; 4. Zhangzhou Science and Technology Information Research Institute, Zhangzhou 363000, China; 5. Xiamen Research Center of Food and Biotechnology, Xiamen 361021, China)
  • Online:2023-12-25 Published:2024-01-02

Abstract: In this study, our purpose was to investigate the effect of mild salting on the flavor of large yellow croaker. The volatile flavor compounds of raw (unsalted) and low-salted large yellow croaker were determined by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) and evaluated by gas chromatography-olfactometry (GC-O) and odor activity values (OAV) analysis. The GC-MS analysis showed that the contents of hexanal, nonanal, heptanal, 1-octene-3-ol, anethole and hexanol in both samples were higher than those of other volatile compounds identified. GC-O and OAV analysis showed that the flavor of raw large yellow croaker was significantly affected by 1-octene-3-ol, octanal, nonanal, hexanal, heptanal, (E,Z)-2,6-nonadienal, trans-2-octenal and anethole (OAV > 1); the flavor of low-salted large yellow croaker was significantly affected by linalool, nonanal, hexanal, octanal, 1-octene-3-ol, anethole, (E,Z)-2,6-nonadienal and heptanal (OAV > 1). The changes in flavor after salting treatment was attributed to a significant increase in the OAV of linalool and anethole, and a significant decrease in the OAV of 1-octene-3-ol, hexanal, nonanal, trans-2-octenal, (E,Z)-2,6-nonadienal, heptanal and octanal. The changes of some flavor components might be related to reactions such as the oxidative degradation of unsaturated fatty acids, the biosynthesis of terpenoids, the isomerization of aromatic alcohols, the oxidation and reduction of aliphatic aldehyde and esterification.

Key words: large yellow croaker; low-salted; gas chromatography-mass spectrometry; characteristic aroma components; reaction pathway

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